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Danish Cider Gammon
Preparation time: 15 minutes
Cooking time: 1 hour
Ingredients 
1.3 - 1.8kg (3-4lb) unsmoked Danish gammon joint
300ml (1/2 pint) dry cider
30ml (2 tbsp) brown sugar
150g (5oz) raisins
30ml (2 tbsp) calvados or brandy
4 small onions, peeled and quartered
4 cloves of garlic, peeled & sliced
15 cloves
Method
Trim skin from the joint, score the fat into triangles and plug with cloves.
Place joint in large saucepan and cover with cider and half of the brown sugar.
Bring to the boil, turn off the heat and allow to cool, strain the liquid and place to one side.
Fry onion and garlic until golden brown.
Spread mixture in roasting tin, laying the meat on top.
Pour over Calvados and remaining cider placed to one side, before sprinkling with raisins and remaining sugar.
Bake in pre-heated oven for 1 hour at gas mark 6/400°F/200°C, until fat is golden brown.
Serve with mash and green beans.
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